Chicken Scaloppini with Peppers and Mushrooms for Two

Place breasts on plate, cover with plastic wrap, and freeze for 15 minutes. Working with 1 breast at a time, starting on thick side, cut breasts in half horizontally. Using meat pounder, gently pound each cutlet into even 1/4-inch thickness between 2 sheets of plastic wrap. Pat dry with paper towels and season with salt and pepper.

Spread flour in shallow dish. Working with 1 cutlet at a time, dredge cutlets in flour, shaking off excess, and return to plate.

Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add cutlets and cook until lightly golden and cooked through, about 2 minutes per side. Transfer to clean plate.

Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add mushrooms, bell pepper, shallot, and 1/4 teaspoon salt and cook until liquid has evaporated and vegetables begin to brown, 4 to 6 minutes. Add capers and garlic and cook until fragrant, about 1 minute.

Add broth and wine and bring to boil, scraping up any browned bits. Cook until slightly thickened and mixture is reduced to 1 1/2 cups (measured with vegetables), 5 to 7 minutes.

Reduce heat to low and whisk in butter. Season with salt and pepper to taste. Return chicken and any accumulated juices to pan to heat through, about 1 minute. Transfer chicken to platter and top with vegetables and sauce. Sprinkle with parsley. Serve.